tag:blogger.com,1999:blog-9046753225171214128Tue, 13 Feb 2018 00:58:20 +00001. CHINESE2. MALAYSIAN/INDONESIAN/SINGAPOREAN/ BRUNEIAN1d. Cantonesemeat - porkPoultry - chicken1a. SzechuanNoodlessuitable for vegetarianvegetarianChinese New Yeardim sumSeafood1e. BeijingneseOriental sweet cake - biscuit - puddingOriental styletofudumplingsmeat - beefsoupChinese dessertPancakes1f. Hong Kong2a. Nyonya2b.traditional Malaymalay kuih muihpreserving - pickling - fermentingricesalad - non vegetariansweet soup糖水1b. Taiwanese8. KoreanChinese salad 凉菜CondimentCurrysnack5. ThaisambalCakesglutinous ricePoultry - duckcured meat1g.Hakka1h. Hunanese1j. Dongbei2c.S E Asian Chinese Style6. Vietnamesebasicsbean pastebreadbread - meat bunkimchimiscsalad - vegetariansavoury cakewater roux1c. Shanghai7. Filipinobread - sweet bunbreakfastcongeemisc non foodsausages1i. MacaneseBlog InfoMeat - lambappetiserdessertfruitsingredientspastrysweets/candies10. Cambodian1k. Hangzhou1l. Fuzhou1m. Xinjiang1n. Chongqing1n. Shaanxi1o. Shandong1o. Yunnan1p. Shandong1q. Xian4. Burmese (Myanmar)9. Japanesebbqbread - plain bunfrozen dessertjamnutspreserving - pickling - fermenting.savoury biscuitsside dishspice blendtools and equipmentSunflower Food Galore~ Mainly about Tastes of the Orient ~http://sunflower-recipes.blogspot.com/noreply@blogger.com (Sunflower)Blogger325125tag:blogger.com,1999:blog-9046753225171214128.post-2470468410897687823Tue, 31 Jan 2012 00:47:00 +00002012-02-01T18:30:12.003+00:001. CHINESEChinese New YearStir fried rice cake 炒年糕A late Chinese New Year to all! This is the year of the dragon.
祝大家龍年快樂, 事事如意, 行好運發大財!!!
年糕 'nian gao' or rice cake is eaten by many during this festive season. Nian gao is auspicious because it rhymes with the lucky phrase 年高 (also read as 'nian gao') or 年年高升 'nian nian gao sheng', roughly translated to English as 'achieving advancements/promotions year after year'.
There are mainly two http://sunflower-recipes.blogspot.com/2012/01/stir-fried-rice-cake.htmlnoreply@blogger.com (Sunflower)8tag:blogger.com,1999:blog-9046753225171214128.post-6981664079732525139Wed, 18 Jan 2012 21:59:00 +00002012-01-18T22:07:46.607+00:001. CHINESESeafoodChinese chive and prawn scrambled egg 韭菜蝦仁炒蛋
This recipe is so simple easy and tasty. Only takes 5 - 10 minutes! Great with rice, noodles or pile high on fresh bread.
1 x (200 - 250g) packet of raw or frozen (or fresh) peeled king prawns
about 150 - 180g of Chinese chive (if not available sub with spring onion/scallion)
4 - 5 eggs
a little light soy
1 tsp cornflour
few drops of sesame oil
some ground pepper
pinch of salt
some cooking oil
http://sunflower-recipes.blogspot.com/2012/01/chinese-chives-and-prawn-scrambled-egg.htmlnoreply@blogger.com (Sunflower)5tag:blogger.com,1999:blog-9046753225171214128.post-6626758171174941049Tue, 17 Jan 2012 23:18:00 +00002012-01-17T23:32:35.093+00:001. CHINESE1d. Cantonesemeat - porkTrotter and ginger in sweetened black vinegar 姜醋猪手
Pig trotter and ginger stewed in sweet black vinegar is an old traditional Cantonese recipe originally formulated for mothers after birth, to keep new mums warm during the first month after birth. Also many Cantonese families who has new baby will cook a shed load of this, together with some red coloured hard boiled eggs in their shells and some some chicken cooked in homemade rice wine, all http://sunflower-recipes.blogspot.com/2012/01/trotter-and-ginger-in-sweetened-black.htmlnoreply@blogger.com (Sunflower)6tag:blogger.com,1999:blog-9046753225171214128.post-4106117347695856472Sun, 15 Jan 2012 06:06:00 +00002012-01-15T06:16:46.851+00:001. CHINESEChinese New YearSeafoodSteamed fish with black bean sauce and tomatoChinese New Year is just a week away. In Chinese tradition, fish is always a must have for the festive meal. Fish is auspicious to symbolise there will always be plenty year after year. In Chinese phrase it is called 'nian nian you yu' 年年有餘 or 年年有魚. Here the word fish 魚 sounds the same as 餘 which means plenty left.
Steamed fish is very popular for any Chinese festive meals. Fish for steaming http://sunflower-recipes.blogspot.com/2012/01/steamed-fish-with-black-bean-sauce-and.htmlnoreply@blogger.com (Sunflower)1tag:blogger.com,1999:blog-9046753225171214128.post-5349440248703642627Wed, 11 Jan 2012 00:18:00 +00002012-01-11T00:22:32.355+00:001. CHINESE1b. TaiwaneseTaiwanese "flies' heads"台灣蒼蠅頭Today's I will introduce to you a Taiwanese speciality with an unusual name called "chang ying tou" 蒼蠅頭 or in English "flies' heads". The flies' heads relate to bits of fermented black beans or dousi. This is a pungent, salty and spicy stirfry with chive flowers, pork and fermented black beans flavoured with some garlic and chillies. It's tasty with plain rice or eaten as part of a Chinese meal.
http://sunflower-recipes.blogspot.com/2012/01/taiwanese-flies-heads.htmlnoreply@blogger.com (Sunflower)2tag:blogger.com,1999:blog-9046753225171214128.post-2690908580061079716Tue, 25 Oct 2011 20:39:00 +00002011-10-25T21:39:18.176+01:001. CHINESE1d. Cantonesemeat - porkPork fillet with black pepper sauce 黑椒豬柳
黑椒豬柳 Hak jiu gee lau (Cantonese), or Hēi jiāo zhū liǔ (Mandarin) - Pork fillet with black pepper sauce
Pork or beef fillet with black pepper sauce is a modern (westernised) Cantonese dish. In the restaurant this is normally serves on a red hot cast iron sizzling dish, the sauce sizzled on the hot iron giving out a lovely smoky flavour waffling in the air makes everyone around mouth watered. http://sunflower-recipes.blogspot.com/2011/10/pork-fillet-with-black-pepper-sauce.htmlnoreply@blogger.com (Sunflower)3tag:blogger.com,1999:blog-9046753225171214128.post-6529173719733312257Thu, 13 Oct 2011 22:10:00 +00002011-10-13T23:10:42.913+01:001. CHINESE1f. Hong Kong1i. MacanesericeCurry chicken rice bake 咖哩雞焗飯
Who doesn't like curry chicken with rice? This recipe is slightly different, it's east meets west. It's curried rice topped with a saucy chicken curry and cheese. This fusion (or bastardised if you prefer) curry chicken rice bake can be found in Hong Kong/ Macau cafe style restaurants 茶餐廳. I think Japanese also have similar recipe. Curry and cheese does not sound matching but this combination ishttp://sunflower-recipes.blogspot.com/2011/10/curry-chicken-rice-bake.htmlnoreply@blogger.com (Sunflower)6tag:blogger.com,1999:blog-9046753225171214128.post-4785292225835810504Mon, 03 Oct 2011 23:13:00 +00002011-10-04T00:30:00.079+01:001. CHINESE1e. BeijingnesevegetarianTorn cabbage with red fermented beancurd 腐乳手撕包菜I have no time to post any recipes lately, life was hectic I was working 6 - 7 days a week. This blog has been neglected hopefully you did not miss me much :).
Today's recipe is vegetarian, a cheap and cheerful stir fried cabbage with a rather unusual sauce. The secret ingredient is fermented red beancurd or hong fu ru 红腐乳. This recipe looks Sichuanese but I am quite sure it is from Beijing.
http://sunflower-recipes.blogspot.com/2011/10/torn-cabbage-with-red-fermented.htmlnoreply@blogger.com (Sunflower)3tag:blogger.com,1999:blog-9046753225171214128.post-4069478547855444476Wed, 31 Aug 2011 22:25:00 +00002011-09-04T17:11:14.778+01:001. CHINESE1q. XianMeat - lambsoupXian torn bread with lamb soup 羊肉泡饃Yang Rou Pao Mo 羊肉泡饃
The weather has suddenly turned cooler. I was craving for something filling and warm. I bought a piece of lamb shoulder last week, time to make some yang rou pao mo. I can eat some and store the rest in the freezer for later.
Yang Rou Pao Mo 羊肉泡饃 is a famous xiao chi 小吃 (small eat or snack) from Xian, warm and comforting. Yang Rou 羊肉 is lamb, Pao 泡 is soak and Mo 饃 is a http://sunflower-recipes.blogspot.com/2011/08/xian-torn-bread-with-lamb-soup.htmlnoreply@blogger.com (Sunflower)8tag:blogger.com,1999:blog-9046753225171214128.post-7837326892492364351Sun, 28 Aug 2011 20:05:00 +00002011-08-30T23:45:17.264+01:001. CHINESE1a. Szechuan1h. Hunanesemeat - beefCumin beef 孜然牛肉I did not update this blog for a very long time, was feeling lazy and uninspired. Today recipe is a moreish spicy beef with cumin.
Zi Ran Niu Rou 孜然牛肉
Cumin beef originates from the Muslim populated North-West of China. This dish is popular in many parts of China like Sichuan and Hunan, over here in UK I believe this has become very popular in many Sichuanese restaurants and home cooking http://sunflower-recipes.blogspot.com/2011/08/cumin-beef.htmlnoreply@blogger.com (Sunflower)4tag:blogger.com,1999:blog-9046753225171214128.post-4296299414524745686Thu, 23 Jun 2011 16:11:00 +00002011-06-23T17:51:46.816+01:00meat - beefOriental styleOriental inspired beef and vegetable stew
There are many ways to make a bowl of comfort beef stew. This non authentic recipe is one of my favourite and good way to clear up the vegetable drawer in the fridge. The stew looks ordinary like any tomatoey beef stew but with few oriental ingredients this will taste quite different. Gochujang gives a lovely chilli flavour without being too spicy hot. Star anise is great added to any beef stew http://sunflower-recipes.blogspot.com/2011/06/oriental-inspired-beef-and-vegetable.htmlnoreply@blogger.com (Sunflower)2tag:blogger.com,1999:blog-9046753225171214128.post-6781725667702104961Sun, 19 Jun 2011 18:35:00 +00002011-06-20T10:51:02.981+01:001. CHINESE1a. SzechuanChinese salad 凉菜vegetarianSichuan liang fen 川味涼粉 (Starch jelly noodles)
Liang fen 涼粉 is a jelly noodles made with starch and water. Starch and water is cooked to a thick custard, set and chilled. It is then cut into whatever shape and size you like then dressed in a Sichaun spicy sauce with some spring onion, coriander and few sesame seeds etc...
If you like rice noodles you will love liang fen. This jelly noodles is much springier and better texture than ricehttp://sunflower-recipes.blogspot.com/2011/06/sichuan-liang-fen-starch-jelly-noodles.htmlnoreply@blogger.com (Sunflower)11tag:blogger.com,1999:blog-9046753225171214128.post-7190606520514640340Sun, 19 Jun 2011 18:18:00 +00002011-06-20T10:02:52.336+01:001. CHINESE1a. SzechuanCondimentSichuan sugar and spice infused soy sauce 複製醬油Fu zhì jiang you 複製醬油 loosely translated as replicated soy sauce. Another common name you may come across is red soy sauce 红酱油 for tian sui mian 甜水麵. This is an aromatic sugar and spice infused/reduced soy sauce for many Sichuanese dishes especially for snack xiaochi 小吃 and salad 凉菜 including noodles.
1 cup light soy 生抽
2 tbsp dark soy 老抽
1 piece rock sugar/ plain sugar (about 2 tbsp) 冰糖/ 白糖
4http://sunflower-recipes.blogspot.com/2011/06/sichuan-sugar-and-spice-infused-soy.htmlnoreply@blogger.com (Sunflower)0tag:blogger.com,1999:blog-9046753225171214128.post-6574443749538197160Sun, 19 Jun 2011 13:15:00 +00002011-06-21T18:24:16.385+01:007. Filipinomeat - beefToyomansi and BistekToyomansi is my latest favourite sauce. It's a Filipino soy sauce with calamansi lime juice, a sourish soy with a citrus fragrance. I like it but having had fresh calamansi before, I have a suspicion some flavouring other than real calamansi is added but on the label flavouring is not listed. Toyomansi is available from most oriental supermarkets, quite cheap under £2 for a large bottle of 750ml.http://sunflower-recipes.blogspot.com/2011/06/toyomansi-and-bistek.htmlnoreply@blogger.com (Sunflower)3tag:blogger.com,1999:blog-9046753225171214128.post-6307632793493181306Mon, 06 Jun 2011 08:53:00 +00002011-06-06T09:56:16.921+01:001. CHINESEdumplingsCrystal zhongzi 水晶粽子水晶粽子
水晶 shui jing = water crystal
粽子 zhongzi = leaf wrapped dumpling
Here is another unusual zhongzi. The recipe is based on Thai tapioca dumplings, Sawku Sai Muu. The pastry dough is made with tapioca pearls. They are called crystal zhongzi because the pastry is translucent. The pastry is very soft, bouncy, rubbery and chewy. I really like the texture. The filling is delicious and spicy http://sunflower-recipes.blogspot.com/2011/06/crystal-zhongzi.htmlnoreply@blogger.com (Sunflower)1tag:blogger.com,1999:blog-9046753225171214128.post-2580189430152302660Mon, 06 Jun 2011 01:23:00 +00002011-06-06T13:15:25.530+01:001. CHINESE1g.HakkadumplingsHakka mochi zhongzi 客家粄粽Ker ja bun zong 客家粄粽
Zhongzi can be written as 粽子 or 糭子
Today is Duan Wu Festival 端午節 or Dragon Boat Festival. The origin and story behind this festival see Wiki. Zhongzi or leaf wrapped dumplings are a must to be eaten during this festival.
There are few ways to wrap zhongzi. Most people use bamboo leaves, available dried in most countries and fresh is available in some S E Asian countries. http://sunflower-recipes.blogspot.com/2011/06/hakka-mochi-zhongzi.htmlnoreply@blogger.com (Sunflower)3tag:blogger.com,1999:blog-9046753225171214128.post-880609962620264386Mon, 30 May 2011 18:00:00 +00002011-05-30T21:08:50.086+01:002c.S E Asian Chinese StyleCondimentBack to basics - crispy fried garlic 炸蒜米炸 (zha) = deep fried
蒜 (suan) = garlic
米 (mee) = normally this word is rice, but in this context it means tiny pieces.
Crispy fried garlic like crispy fried shallot is very common in S E Asia. Chopped garlic is deep fried till golden it is not bitter but has slightly sweet, caramelised and strong garlicy flavour and deliciously crunchy.
Only two ingredients are needed, plenty of garlic and http://sunflower-recipes.blogspot.com/2011/05/back-to-basics-crispy-fried-garlic.htmlnoreply@blogger.com (Sunflower)3tag:blogger.com,1999:blog-9046753225171214128.post-4126182969756661064Mon, 30 May 2011 16:34:00 +00002011-05-30T17:38:10.443+01:001. CHINESE1d. Cantonesesweet soup糖水Pearl barley, water chestnut and fu chook (beancurd stick) dessert soup 薏米馬蹄腐竹糖水
Pearl barley = 薏米 yee mee (Mandarin) or yee mai (Cantonese)
Water chestnut = 馬蹄 ma tee (Mandarin) or ma tai (Cantonese)
Beancurd stick = 腐竹 fu chook (Mandarin or Cantonese)
Sugar water (or more appropriately as sweet dessert soup) = 糖水 tang sui (Mandarin) or tong sui (Cantonese)
Sweet soup or tong sui is Cantonese speciality eaten as dessert. Tong sui is as common as savoury soup for http://sunflower-recipes.blogspot.com/2011/05/pearl-barley-water-chestnut-and-fu.htmlnoreply@blogger.com (Sunflower)0tag:blogger.com,1999:blog-9046753225171214128.post-1439656848731474275Mon, 30 May 2011 14:33:00 +00002011-05-30T15:33:23.671+01:001. CHINESEriceLap cheong rice 臘腸飯
This simple rice is something I can indulge quite often since I know how to make my own lap cheong. DIY lap cheong is so much cheaper and I know there are no hidden ingredients or preservatives. The is a simple meal, steamed lap cheong with rice and some steamed/blanched green vegetable. To add more flavour I added a dollop of ginger spring onion sauce.
Cook rice using a rice cooker or on the http://sunflower-recipes.blogspot.com/2011/05/lap-cheong-rice.htmlnoreply@blogger.com (Sunflower)4tag:blogger.com,1999:blog-9046753225171214128.post-3666391896103973527Fri, 20 May 2011 10:01:00 +00002011-05-21T06:31:22.987+01:001. CHINESE1a. Szechuancured meatmeat - porkSichuan style spicy lap cheong 川味麻辣香腸Chuan wei ma la xiang chang (in Mandarin) 川味麻辣香腸
川 = Sichuan 味 = flavoured 麻 = numbing
辣 = hot 香 = fragrant 腸 = sausage
Lap cheong (Cantonese)/ la chang (Mandarin) 臘腸
lap / la 臘, in Chinese this normally means wax but in this context it means cured.cheong is Cantonese for sausage, in Mandarin it sounded as chang.
I have been making my own lap cheong many times now I no longer buy http://sunflower-recipes.blogspot.com/2011/05/sichuan-style-spicy-lap-cheong.htmlnoreply@blogger.com (Sunflower)2tag:blogger.com,1999:blog-9046753225171214128.post-3581588486340088118Tue, 17 May 2011 23:37:00 +00002011-05-19T12:38:14.351+01:001. CHINESEcured meatmeat - porkTea smoked cured belly (bacon) 茶熏五花肉Ever since I made tea smoked chicken I am hooked. The meat has such deep rich flavour and texture of meat is so tender and juicy. I now tried tea smoked belly. As expected the flavour and texture is excellent. This is probably the best piece of porky I have made. The meat is cured with soy sauce and spices, the curing salt makes the meat a lovely pink colour.
1. Curing
Ingredients
1.5 kg http://sunflower-recipes.blogspot.com/2011/05/tea-smoked-cured-belly-bacon.htmlnoreply@blogger.com (Sunflower)11tag:blogger.com,1999:blog-9046753225171214128.post-908207198568499301Tue, 10 May 2011 12:24:00 +00002011-05-20T09:27:55.615+01:001. CHINESEvegetarianBraised daikon and carrot 素燒蘿蔔
Su shao luo bo 素燒蘿蔔
Luo bo 蘿蔔 (萝卜) this can mean either daikon (mooli or oriental radish) or carrot.
Su 素 is vegetarian
Shao 燒 in cooking terms can mean boil, bake, roast, braise or stew. It's confusing I know!
This braised mixed root vegetable is rather tasty. I can eat this happily and don't miss any meat at all.
Ingredients:
400 - 500g daikon or mooli
350 - 400g carrot
2 clove of garlic, http://sunflower-recipes.blogspot.com/2011/05/braised-daikon-and-carrot.htmlnoreply@blogger.com (Sunflower)3tag:blogger.com,1999:blog-9046753225171214128.post-747360093621888636Mon, 09 May 2011 15:34:00 +00002011-05-09T22:54:35.804+01:001. CHINESE1a. SzechuanvegetarianStir fried blistered green chilli 虎皮尖椒Hu pe jian jiao 虎皮尖椒
I was pleased to find some large green chillies from the market. I asked the store keeper if they are spicy he just shrugged his shoulders how helpful! In the end I bought a handful (just over 1/2 lb) to try in case they are not as nice as I thought. These chillies were quite long about 12 - 15cm long.
I love Sichuan Hu pe jian jiao 虎皮尖椒 or stir fried blistered green http://sunflower-recipes.blogspot.com/2011/05/stir-fried-blistered-green-chilli.htmlnoreply@blogger.com (Sunflower)3tag:blogger.com,1999:blog-9046753225171214128.post-4041757084417347015Sun, 08 May 2011 14:49:00 +00002011-05-08T15:49:23.442+01:001. CHINESE1o. Yunnansuitable for vegetarianOld granny's potato 老奶洋芋 - Yunnan style bubble and squeak
I often find similarities between western and oriental food like this stir fried potato which is similar to rustic English bubble and squeak (not the cake shaped type). Here to introduce to you a classic home cooking from Yunnan called lao nai yang yu 老奶洋芋 or old granny's potato. The reason why old granny or lao nai 老奶 is named after this is because this potato dish is soft suitable for grannieshttp://sunflower-recipes.blogspot.com/2011/05/old-grannys-potato-yunnan-style-bubble.htmlnoreply@blogger.com (Sunflower)4tag:blogger.com,1999:blog-9046753225171214128.post-2630200140941594860Sat, 07 May 2011 14:23:00 +00002011-05-07T15:45:52.848+01:001. CHINESEriceTomato egg fried rice 西紅柿蛋炒飯/ 蕃茄蛋炒飯
Simple lunch today, tomato and egg fried rice. Tomato and egg are such good combination, universal favourite. I am sure there is at least one dish made with tomato and egg in every country. Just Chinese dishes I can count at least half a dozen classics with just two simple ingredients like:
Stir fried egg and tomato 西紅柿炒雞蛋/ 番茄炒蛋
Omelette crepe and tomato soup 番茄煎蛋湯/ 西紅柿煎蛋湯
Tomato and egg geda http://sunflower-recipes.blogspot.com/2011/05/tomato-egg-fried-rice.htmlnoreply@blogger.com (Sunflower)1